Brown Sugar-Roasted Tomato Soup with Cheddar Croutons

Notes: Extra virgin olive oil can be substituted for the butter in the soup, if desired. The croutons will keep in an airtight container at room temperature for about 3 days. If they soften, they can be recrisped in a toaster oven set to 350°F for 3 to 5 minutes.

About the author:Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.

Procedures

1

Adjust oven racks to middle positions and preheat oven to 375°F.

2

Prepare the tomatoes: spray a large rimmed sheet tray with an even coating of cooking spray. Add drained tomatoes and space evenly. Season tomatoes to taste with salt and pepper, then divide brown sugar over tops of tomatoes. Roast tomatoes in oven until sugar is browned and tomatoes have shrunken slightly, about 45 minutes. Remove tomatoes from oven.

3

Meanwhile, prepare the croutons. In a large bowl, toss cubed bread with olive oil, salt and pepper to taste, and grated cheddar cheese. Massage bread so cheese adheres well. Turn out onto a rimmed baking sheet and bake, stirring occasionally, until well-browned and crisp, 10 to 12 minutes. Remove from oven and let cool.

4

Prepare the soup: Heat butter in a large, heavy-bottomed Dutch oven set over medium heat. Add shallots, garlic, and thyme (if using), and season with salt and pepper. Cook, stirring occasionally, until shallots are translucent but not browned, about 6 minutes. Add tomato paste and cook, stirring, until it browns, about 2 minutes. Add roasted tomatoes, reserved tomato liquid, and enough water to cover, about 3 cups. Bring soup to a boil, reduce to a simmer and cook, stirring occasionally, until some liquid has evaporated, about 30 minutes.

5

Let soup cool slightly, about 10 minutes. Add half and half and use a hand blender to blend soup until smooth. Alternatively, blend soup in a blender in two batches. Check soup for seasoning, adding more salt and pepper to taste. Serve in bowls, garnished with a handful of croutons.

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About the Author

A recent graduate of the City University of New York's journalism program, Lauren was born, raised, and still resides in Brooklyn. She has been an avid cook and food lover since childhood. Since 2008, she has blogged at For the Love of Food, where she shares original recipes for simple, vegetable-heavy seasonal dishes. Here on Serious Eats, you can check out her Vegetarian, Urban Gardener, Market Tours and Market Scene posts.

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